Last pizza I had was a thin crust with pesto instead of tomato sauce, topped with ground beef, pineapples, feta cheese, and bruschetta. It was pretty okay
There really is such a thing as too much cheese, I realized, as the bolus of cheese in my stomach was still attached to the pizza slice via a long rope of partially masticated mozarella traversing through my esophagus and out my mouth.
Oh, lol that just brought back memories. As kids we used to take those gummy string candies and swallow them while still holding on to one end. Then pull them back out.
I love a thin crust with spicy sauce, but nobody in my city knows how to make them. Thankfully the place near me makes a really good sicilian. It's kinda like garlic bread meets pizza, 10/10. Top with no cheese, olives, onion, pepper, and vegan pep.
Hand tossed with salami, onions, jalapenos, and mushrooms.
But, honestly, I've eaten a lot of pizza in my life and maybe twice I didn't like it. Once was a barbecue chicken pizza where the marinara was replaced with barbecue sauce and the other would have been good if it wasn't so fucking soggy and undercooked.
I grew up in suburban NJ and had a pizza place 4 houses down from me. Something that's hard to find outside of the northeast that I've started making from scratch is sicilian style, which has a crust almost like focaccia. Its thicker but not quite deep dish, and also airy and a bit chewy.
I usually have it with mushroom and castelvatrano olive, and these days its miyokos pourable mozzarella. In the spring I also make a cheeseless one with spring onion, fennel, garlic, and olive oil.
The most important part for me is a good coating of olive oil on the bottom, cooked in a bottom-heated oven at the highest it can go (mine is 550°F) for about twelve minutes, which gives the bottom a brown just past golden.
29 Comments
kat_angstrom@lemmy.world · 6 pts · 4h
Last pizza I had was a thin crust with pesto instead of tomato sauce, topped with ground beef, pineapples, feta cheese, and bruschetta. It was pretty okay
allan@lemmy.world · 2 pts · 3h
Bread on top?
the_fuckler@nord.pub · 5 pts · 4h
Kebab meat. Much cheese. Fresh sauce with perhaps a bit of meat fats melted in to it.
Hirohito@fedinsfw.app · 4 pts · 4h
From scratch. Preferably in Naples.
thesohoriots@lemmy.world · 4 pts · 2h
Chicago style. Give me a Bundt cake with toppings.
Witchfire@lemmy.world · 4 pts · 4h
Hawaiian with large chunks on a white base, thin crust, slightly burned. Fold it in half and eat it with one hand NY style
remon@ani.social · 3 pts · 4h
Cheese. Lot's of cheese.
schipelblorp@sh.itjust.works · 4 pts · 3h
There really is such a thing as too much cheese, I realized, as the bolus of cheese in my stomach was still attached to the pizza slice via a long rope of partially masticated mozarella traversing through my esophagus and out my mouth.
remon@ani.social · -1 pts · 3h
Oh, lol that just brought back memories. As kids we used to take those gummy string candies and swallow them while still holding on to one end. Then pull them back out.
Duchess@piefed.linenoise.vip · 3 pts · 3h
Thin crispy crust, garlic and olive oil sauce, spinach, onion and anchovy on top.
SuiXi3D@fedia.io · 3 pts · 1h
Somewhere between a 2 and a 9 on the pizza scale, where 1 is literal cardboard and 10 is impossible because nothing is perfect.
kdcd@sh.itjust.works · 3 pts · 31m
Medium crust thickness, onions, green peppers, mushrooms, pepperoni, and lots of cheese.
neidu4@piefed.social · 2 pts · 3h
Thin crust, easy in the tomato sauce, and with mushrooms, pepperoni and black olives. And cheese, obviously.
Zathras@lemmy.zip · 2 pts · 2h
You had me 100% until the olives.
swab148@lemmy.dbzer0.com · 2 pts · 1h
Alfredo, pepperoni, and pineapple, well-done
Zensate@lemmy.world · 2 pts · 1h
Carefully
disregardable@lemmy.zip · 2 pts · 4h
I love a thin crust with spicy sauce, but nobody in my city knows how to make them. Thankfully the place near me makes a really good sicilian. It's kinda like garlic bread meets pizza, 10/10. Top with no cheese, olives, onion, pepper, and vegan pep.
actionjbone@sh.itjust.works · 3 pts · 4h
Mmmmm, classic tomato pie
MisterNeon@lemmy.world · 3 pts · 4h
Tomato Pie is legit underrated and unknown.
Melobol@lemmy.ml · 2 pts · 2h
If we are talking like pizzahut kinda pizza: ham, pineapple, mushrooms, cheese - regular, sometimes stuffed crust.
If we talk pizza pizza just plain margherita.
Real great pizza don't need much toppings.
zoltanshields@lemmy.zip · 2 pts · 1h
Not super thin crust but not thick either. Heavy on the cheese, topped with mushrooms, anchovies and basil.
makeshiftreaper@lemmy.world · 2 pts · 1h
A Detroit Style meat lovers pizza with fresh grated parm on top is a great pizza
snoons@lemmy.ca · 1 pts · 3h
Must have at least cheese and be aged in the fridge for at least one day.
JustPlainDave@lemmy.zip · 1 pts · 3h
Hand tossed with salami, onions, jalapenos, and mushrooms.
But, honestly, I've eaten a lot of pizza in my life and maybe twice I didn't like it. Once was a barbecue chicken pizza where the marinara was replaced with barbecue sauce and the other would have been good if it wasn't so fucking soggy and undercooked.
Big_Boss_77@fedinsfw.app · 1 pts · 3h
Homemade sour dough crust, margherita, wood fired
otto_kartoffelsaft@slrpnk.net · 1 pts · 2h
I grew up in suburban NJ and had a pizza place 4 houses down from me. Something that's hard to find outside of the northeast that I've started making from scratch is sicilian style, which has a crust almost like focaccia. Its thicker but not quite deep dish, and also airy and a bit chewy.
I usually have it with mushroom and castelvatrano olive, and these days its miyokos pourable mozzarella. In the spring I also make a cheeseless one with spring onion, fennel, garlic, and olive oil.
The most important part for me is a good coating of olive oil on the bottom, cooked in a bottom-heated oven at the highest it can go (mine is 550°F) for about twelve minutes, which gives the bottom a brown just past golden.
HubertManne@piefed.social · 1 pts · 3h
Im from chicago so saying how do I like my pizza prepared is like how do I like my soup prepared.
NOT_RICK@lemmy.world · 1 pts · 3h
Trenton style tomato pies are the best
cattywampas@lemmy.world · 1 pts · 3h
Thin crust, with Italian beef and hot giardiniera, well done.